Jelled Milk Chocolate, Chestnuts, and Soy Foam

Name: Jelled Milk Chocolate, Chestnuts, and Soy Foam
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: Serves 6–8
Ingredients: ⅔ cup (180 ml) soy milk; 2 tablespoons (30 ml) whipping cream; 1 sheet (2 g) gelatin; 1 sheet (2 g) gelatin; ⅔ cup (175 ml) milk; ⅔ cup (175 ml) milk; 2 ¼ tablespoons (1 ¾ oz./50 g) molasses sugar, soft dark brown sugar, or kurozato sugar (dark sugar from Japan); 2 ¼ tablespoons (1 ¾ oz./50 g) molasses sugar, soft dark brown sugar, or kurozato sugar (dark sugar from Japan); 2 ¼ tablespoons (1 ¾ oz./50 g) molasses sugar, soft dark brown sugar, or kurozato sugar (dark sugar from Japan); 2 ¼ tablespoons (1 ¾ oz./50 g) molasses sugar, soft dark brown sugar, or kurozato sugar (dark sugar from Japan); 2 ¼ tablespoons (1 ¾ oz./50 g) molasses sugar, soft dark brown sugar, or kurozato sugar (dark sugar from Japan); 2 ¼ tablespoons (1 ¾ oz./50 g) molasses sugar, soft dark brown sugar, or kurozato sugar (dark sugar from Japan); Generous ½ cup, (1 ¾ oz./50 g) ground blanched* almonds; Generous ½ cup (1 ¾ oz./50 g) cake flour; 4 ¼ oz. (120 g) creamed chestnut (crème de marron, at specialty stores or online); 4 ¼ oz. (120 g) creamed chestnut (crème de marron, at specialty stores or online); 5 ½ tablespoons (2 ¾ oz./80 g) butter, softened; 5 ½ tablespoons (2 ¾ oz./80 g) butter, softened; Rum, according to taste (optional); 8 disks of milk chocolate, 40 percent cocoa; 8 disks of milk chocolate, 40 percent cocoa; 8 disks of milk chocolate, 40 percent cocoa; 8 disks of milk chocolate, 40 percent cocoa; 8 disks of milk chocolate, 40 percent cocoa

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
55 min

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Soy milk foam

2 sheets (4 g) gelatin
⅓ cup (75

Microwave
Chocolate

Method

A day ahead, prepare the soy milk foam. Soften the gelatin in a bowl filled with cold water. Combine the milk, sugar, soy milk, and cream in a saucepan and bring to the boil. Remove from the heat, wring the water out of the gelatin, and incorporate it into the hot liquid. Leave to cool and pour the mixture into the siphon. Chill overnight. When it is time to garnish the glasses with the foam, a